Abstract
Lipid peroxidation has had a bad press. The reasons for this go back to the pioneering work of Farmer and his group in the 1930s (Farmer and Sundralingham 1942; Farmer et al. 1942, 1943; Farmer 1942, 1946; Bolland and Koch 1945; Farmer 1946). In a series of publications they established free-radical-mediated chain autoxidation as the cause of rancidification and of related breakdown processes in fats and oils. Nothing can detract from the greatness of their achievement or indeed the Tightness of their findings. But, quite unwittingly, they set in motion two misleading trends. One of the key events in the autoxidation chains they described is the interaction of lipid free radicals with molecular oxygen to form peroxy free radicals and then peroxides. In the type of material they studied this is the inevitable sequel of lipid free-radical generation. Very quickly in everyday usage the free-radical mediated breakdown of lipids became synonymous with peroxidation. This is particularly true today in areas of biomédical research: indeed, it finds expression in the title of the present Symposium. It can no longer be supported or justified by experimental evidence. Second, in medicine, lipid peroxidation, the cause of rancidification in food chemistry and of structural breakdown in biochemistry, has become closely associated with disease. This is a distortion of reality.
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© 1988 Springer-Verlag Berlin Heidelberg
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Dormandy, T.L., Wickens, D.G. (1988). Diene Conjugation and Peroxidation in Precancer. In: Nigam, S.K., McBrien, D.C.H., Slater, T.F. (eds) Eicosanoids, Lipid Peroxidation and Cancer. Springer, Berlin, Heidelberg. https://doi.org/10.1007/978-3-642-73424-3_16
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DOI: https://doi.org/10.1007/978-3-642-73424-3_16
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